In another bowl, whisk together the pumpkin puree and eggs.
Add in the oil and mix [canola, vegetable etc.]
Now add in the yogurt and mix.
Add the dry ingredients into the wet ingredients slowly. Do not add all at once.
Fold in the chocolate chips slowly.
Line a muffin pan with muffin liners or use a non-stick muffin pan. Spray the muffin liners with some non-stick spray. Fill in the liners with the batter right till the top.Sprinkle some pumpkin seeds.
Bake the muffins for 5 minutes at 425 F degress and then keeping the muffins inside the oven, immediately reduce the temperature to 350 F and bake for additional 15-17 minutes or till a toothpick inserted in the center comes out clean.
Notes
* Replace the all purpose flour with whole wheat flour for a healthier version or you can use a combination of both the flours.* Do not overmix the muffin batter else you will end up with dry and tough muffins.* Adjust sugar quantity according to preference.